1.
General Responsibilities of a Supervisor.
a. Determining which tasks need to be done. You will need to determine which tasks are
critical and are a priority.
b. Determining the time needed. Not all tasks will require the same time to complete.
However, it is possible to accomplish many close to an estimated time. For example, preparing
food items will be done and ready 15 minutes before serving.
c. Deciding who will perform each task. Each soldier performs at his or her own pace and
skill level. You must know your soldiers. You must assign each soldier tasks, rotate them, and
keep them informed of their duties. You will need to determine the feeding requirement based
on projected headcount and ensure you have adequate personnel available. There may be times
when you will have to coordinate with other units for assistance when feeding their personnel.
d. Ensuring paperwork is completed IAW AR 30-1 (The Army Food Service Program) and
providing a work schedule for personnel. The goal for scheduling personnel is to try to work
them no more than 40 hours per week, giving each soldier an equal amount of work and
experience.
e. Monitoring your personnel to ensure they perform to standard.
2. Principles Associated with Supervision. Conducting daily meetings and establishing an
effective on-the-job training program including sanitation and Hazard Analysis Critical Control
Point (HACCP) will help you in accomplishing your tasks.
a. Your daily meetings do not necessarily need to be long. You must be able to
communicate what is coming up in the future, what is needed, and what is expected. You must
be able to solve problems constructively. Daily meetings are an effective tool when used.
b. Your on-the-job training program will assist you in identifying who needs training. It
sets newly assigned personnel on the right track, giving them confidence in completing assigned
tasks.
3. Supervision of Personnel and Associated Problems. The biggest responsibility you will
have is monitoring your personnel to ensure that tasks are accomplished to standard.
a. When monitoring personnel storing, preparing, and serving food, you must ensure that
they:
(1) Store items at the proper temperature.
(2) Store items in dry, ventilated areas.
(3) Practice the first in, first out (FIFO) method.
QM 6322
5-2
Previous Page
